Day 1 of the new Vegan 10 day Challenge …
As you may have heard or seen we are starting a new 10 day Vegan Challenge to inspire you to give this body reset a try!
It is a fun challenge, I want to make it easy, doable and delicious. You can give this plantbased lifestyle a go during the next 10 days, may be you will like it! It surely will energise and detox your system. If you are more experienced, you still can join in and try a few new recipes.
I will post 2 meals per day, you can choose or make both meals, one for lunch and one for dinner plus a snack. The meals are all plantbased, alkalizing, high raw or raw, light on the digestion, loaded with nutrients and easy on fat. You can always sub a meal with one of Ali’s wonderful smoothies, juices or with an easy soup or salad. I will also be sharing some dressings to pimp up the veggies on those days. Breakfast options, lattes and other drinks plus some tips, more snacks and meals for healing and getting fit are shared by Ali so you can mix and match to your liking.
- Carrot Nori Wrap
- Celeriac & Mint Soup
- Alkalizing Tomato Salsa
Carrot Nori Wrap
This is such a delicious and easy meal! Ingredients can be prepared up front so you only have to assemble and roll it.
Ingredients for 2 large wraps,
- 2 cups of finely grated carrots
- 1 Tbsp. braggs liquid aminos (or soy sauce, tamari, miso, etc) or Coconut Aminos
- 1 tsp. apple cider vinegar
- 1 Tbsp. lemon juice
- 2 Tbsp. raisins
- 1 nori sheet cut in small strips
Mix the ingredients and season to taste.
You will also need,
- Large bok choy leaves or other big leaves of your choice
- Cooked quinoa, I often have some in the fridge, makes a great base for many meals and salads, complex carbs and plantbased protein
- Sprouts, micro greens or green leaves like spinach cut into small strips
- Cilantro, detoxing on the body
Lay down your big bok choy leave, place inggredients on one third of the leaf, fold in sides and roll nice and tight. The wrap can be sliced through the middle for easier consumption. It makes a great portable meal, just roll it up in some greaseproof paper.
Celeriac & Mint Soup
I am just in love with soup …
I love soups, they are usualy quick to make, filling and very satisfying. You can easily double the ingredients for an easy meal the next day. This is a wonderful high raw meal, very alkalizing on the body.
Ingredients for 2 to 4 portions,
- 3 and 1/2 cups diced peeled celeriac / celery root, about 1/2 of a large one (if you cannot find celery root in your area parsnips, daikon radish or jicama can be a good substitute)
- 1 cup green peas, fresh or frozen
- 1 cup white beans, cooked and drained, optional, makes the soup more filling and adds extra protein or 1 large cup zucchini, cubed
- 1/2 to 1 tsp. pink salt to taste
- 1 Tbsp. coconut or olive oil
- 1 and 1/2 cup diced sweet onions
- 3 spring onions, white parts only, sliced
- 1 cup spinach, packed
- handful fresh mint leaves
- black pepper to taste
Place the diced celeriac and green peas into a pan and cover with boiling water. Add salt and cook for about 10 to 12 minutes until tender, depending on the size of your cubes. Soften the diced sweet onions in the coconut oil for about 5 to 8 minutes, until soft and lightly browned, add a tbsp. water if needed.
Drain the cooked veggies and scoop it in a blender. Safe the cooking liquid. Add the spinach, most of the baked sweet onion, beans is using, mint leaves, safe a few for garnish, 2 cups of the warm cooking water and blend until smooth. Check for the right consistency, I like it thick and creamy. Adjust seasoning, pink salt and black pepper, to taste.
I like to serve my blended soups topped with some of the ingredients that are in the soup, this adds texture, makes you chew which is better for the digestion and it look pretty. I saved a few tbsp. of the veggies, a few mint leaves, the sliced spring onions and scooped these on top.
Alkalizing Tomato Salsa
A wonderful dip or dressing that can be used in many ways. Make lots and add it to your wraps, salads and meals throug the week.
- 8 large ripe tomatoes, chopped
- 2 chilli peppers, with or without the seeds, hotter ot milder
- 2 garlic cloves, crushed and minced
- 1 weet onion, sliced or cubed
- 2 limes, juiced
- 1 to 2 tsp. pink himalaya salt, to taste
- 1/e red bell pepper, cubed
- 2 tsp. ground cumin
- small handful fresh basil, chopped
- small handful cilantro, chopped
- a few drops of stevia or a few dried apricots, sliced thinly for some added sweetness to balance out the acidity of the tomatoes and lime
Mix all the ingredients in a bowl, season to taste and place in the fridge for at least 30 minutes to get the flavours come together. You can also add a drizzle of olive oil on top.
I just scooped some on slices baked pumpkin but it can go on crackers, romaine leaves or whatever you like!
Have a wonderful day, njoy your food and see you tomorrow,
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Ah Tina!…all of these recipes are just amazing. I love all of the nutrient colors and can’t wait to try everything! xo Thank you for your numerous hours of effort. xo, L
yes, agreed!!! i love the celeriac idea
Thank you Ali, can you get those near you? I love jicama but no where to be found around here so it is great to sometimes give different options that would work for different parts of the world. Sending xoxo
they are not as common as they are where you are at but you can find them at specialty stores, ethnic markets and such. i have a store thats really close to my house that carries celeriac and other goodies like this
Oh thanks so much Laura! So glad you like it, means a lot xoxo